exchemist
Veteran Member
I could substitute something similar like Charlotte potatoes, which seem to be available here all the year round. I've always got a small bag of those in my cellar.How do you get new potatoes in the winter?
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I could substitute something similar like Charlotte potatoes, which seem to be available here all the year round. I've always got a small bag of those in my cellar.How do you get new potatoes in the winter?
That might work. To me new potatoes have to be new. Immature potatoes dug up less than a week ago. Either from your own garden or a friends work best. I get peeved at people calling any small potato "new".I could substitute something similar like Charlotte potatoes, which seem to be available here all the year round. I've always got a small bag of those in my cellar.
Must say I think sausage gravy is pretty disgusting. I prefer to make a little sauce out of a sweated diced shallot, some sage leaves and balsamic vinegar. But I do make gravy with roast pork or lamb, when there is a green vegetable accompaniment - one uses water from the cooked vegetables in the gravy, along with a little wine or sherry. But one always need onion or shallot. I often put one in the meat dish to cook, but one has to be careful it does not go in for too long or the sugar in the juice comes out and goes black rather quickly.@John53 , a proper sausage gravy is the opposite of healthy. Just looking at it should cause your arteries to tremble in fear.
Start with a pound of ground breakfast sausage. Brown it in a large cast iron skillet. Take the meat out once browned and reserve. D,o not drain the grease from the pan. Add a quarter cup of white flower. Is that enough grease? Probably not. Add two tablespoons of bacon grease or butter. Cook until the roux starts to turn colors. Just a little golden. Add three cups of whole (full faHt) milk. Heat to boiling, return the sausage to the pan, and heat and stir until thickened.
There are these abominations called "gravy packets" in foil. Don't use those. That may be what you had.
If you can't find a recipe for biscuits you can cheat with "canned" dough. I don't expect you to go all out the first time around.
Yes, quite right.That might work. To me new potatoes have to be new. Immature potatoes dug up less than a week ago. Either from your own garden or a friends work best. I get peeved at people calling any small potato "new".
Sounds more like a sauce. A gravy is rather hearty to me. I will often make a red wine sauce to go with a nice streak. Gravy is more of a farmer's meal item.Must say I think sausage gravy is pretty disgusting. I prefer to make a little sauce out of a sweated diced shallot, some sage leaves and balsamic vinegar. But I do make gravy with roast pork or lamb, when there is a green vegetable accompaniment - one uses water from the cooked vegetables in the gravy, along with a little wine or sherry. But one always need onion or shallot. I often put one in the meat dish to cook, but one has to be careful it does not go in for too long or the sugar in the juice comes out and goes black rather quickly.
@John53 , a proper sausage gravy is the opposite of healthy. Just looking at it should cause your arteries to tremble in fear.
Start with a pound of ground breakfast sausage. Brown it in a large cast iron skillet. Take the meat out once browned and reserve. D,o not drain the grease from the pan. Add a quarter cup of white flower. Is that enough grease? Probably not. Add two tablespoons of bacon grease or butter. Cook until the roux starts to turn colors. Just a little golden. Add three cups of whole (full faHt) milk. Heat to boiling, return the sausage to the pan, and heat and stir until thickened.
There are these abominations called "gravy packets" in foil. Don't use those. That may be what you had.
If you can't find a recipe for biscuits you can cheat with "canned" dough. I don't expect you to go all out the first time around.
Sure it is. I make a white gravy quite often. Or off white.Gravy ain't white and scones are for morning tea with jam and cream.
Biscuits and gravy. Sounds tasty.
Today the plat de jour will be Moroccan casserole with cuscus, followed by home made apple pie with custard and cheese with biscuits to finish.
The casserole has been in the oven for an hour and a half now (its just gone 9am)
And will make the pastry for the pie in moment to chill for a couple of hours in the fridge
I made couscous two days ago; found the cassava variety. I was skeptical the first time I saw it, but I just love it... its got a bit of a 'zest' to it. Texture's about the same, but its easy to overcook if you're not watching it.